This course offered is available to first-year students, and it is a basic training competence. Designed to develop the scientific bases and techniques to improve the performance and quality of food (plant and animal origin), and their marketing according to consumers acceptance andfood industry requirements. Specific learning objectives are: 1) To acquire the basic knowledge of the basics of plant and animal production. Different production systems. Sustainable production. 2) To know the main techniques used to obtain, maintain and transform products from plant and animal origin, with the highest performance and quality possible. 3) To have an understanding of the main sources (plant and animal species) used as food, as well as its production objectives and different ways of use. 4) To understand the relationship between the qualities of raw materials of plant origin, chemical composition and foods derived. Botanical and physiological characteristics, environmental factors, production systems, harvesting and post-harvest techniques. 5) To know both intrinsic and extrinsic factors, which have a major influence on the properties of the raw materials of animal origin and food derived for food production (eggs, milk, meat and fish).
6
1st
103263 Chemistry II
It is a first-year course of basic training, which reinforces the basics of general chemistry that has the student, introduces the concept of analytical process and developed the main techniques of classics and instrumental chemical analysis. This knowledge and skills are very necessary for the student subjects subsequent courses, where they develope in-depth analysis methodologies food. Laboratory practices related to this subject (classical and instrumental chemical analysis) will be held in the course "Experiments in the laboratory".
6
1st
103266 Biochemistry I
This course will allow students to understand how the biological processes, especially those related with food and metabolism, have a chemical basis and can be explained in these terms. Students will understand the structural basis of these processes, and the structure and function of the main types of biological compounds: carbohydrates, lipids, proteins, vitamins and trace elements, and nucleic acids. Likewise, students will understand the molecular basis of the transmission of genetic information and its regulation, as well as the applications of molecular biology techniques in food biotechnology. The training objectives are: - The structure and function of proteins, carbohydrates, lipids, nucleotides and vitamins. - The function and utility of enzymes, specially in food science. - The structure of nucleic acids and the processes of replication, transcription, translation and regulation of gene expression. - The basis and applications of the main techniques and methodologies used in biochemistry and molecular biology.
6
1st
103267 Microbiology and Parasitology
Microbiology. Microorganisms. Microscopy. Bacterial cell structure, growth, metabolism, genetics, genomics and taxonomy. Fungi. Viruses. Infection and pathogenicity. Parasitology. Types of parasites and hosts. Protozoa. Trematodes. Cestodes. Nematodes. Arthropods.
6
2nd
103226 Reactors, Instrumentation and Control
Mass balances in systems undergoing chemical and biological reactions, ideal and real reactor’s operation and basic design equations, basic control configurations, instruments and application examples in food industry.
9
2nd
103245 Food Analysis and Quality Control
This course has as a main goal teaching students the importance of sampling as well as the basis of major physico-chemical, microbiological and sensory analyses used in quality control of foods. In this course, the student learn to associate, select and apply food sampling and analytical techniques to foods based on their particular characteristics of composition and conservation, in compliance with the needs of both industries and administration.
3
2nd
103248 Food and Culture
6
2nd
103253 Basic operations
It is a second-year subject, compulsory, which introduces students to the basic operations based on transport of momentum (movement and transport of fluids, filtration, etc.), heat transmission operations (heat exchangers and evaporators) and mass transfer operations (extraction, drying, etc.). Therefore, the course is based on the concepts taught in the subject called Fundamentals of Processes, which dealt with balances of matter and energy, and both the properties and dimensionless variables which characterize transport phenomena, which are essential to characterize an industrial process. By achieving the goals of this subject, the student will be prepared for the subject Food processing methods I (third year, first semester), which focuses on aspects of food industrial processes and requires basic knowledge related to these. Objective of the subject: Applying the principles of chemical engineering to describe and analyze the basic operations of which depend on the processes of transformation and preservation of food.
6
2nd
103268 Human Nutrition
The human nutrition aims, in its beginning, describe the fundamental concepts, the historical basis and the bibliographic databases of human nutrition. Below, it will review the physiological and biochemical bases of the metabolism of different nutrients, needs and nutritional recommendations. This will allow us to identify the recommendations of the healthy people in the different stages of life, in the different physiological situations and in the most common pathologies. In addition, consideration will be given to the influence of food technology in the nutritional value of food. In addition to the theoretical part, will be performed practical works focused on the self-assessment of the individual nutritional status, as well as in the study of different formulas of food intended for various population types.
3
3rd
103231 Project Fundamentals
It is a third-year course, mandatory, which introduces students to the fundamentals that characterize a project of food technology. Therefore, the course deals with the following concepts: (i) planning, development and project planning, (ii) economic evaluation, (iii) equipment design and (iv) the project report and defense. At the end of the course, the students are competent on: Applying the principles of biology and chemical engineering to describe, analyze, control and optimize manufacturing processes and food preservation, search, manage and interpret information from various sources, communicate effectively, orally and in writing, a hearing professional and unprofessional in their own languages and/or English, develop independent learning and have organizational skills and planning and using computer resources for communication and information search in the field of study, data processing and calculation.
6
3rd
103256 Development and Innovation
9
3rd
103261 Hygiene and shelf-control plans
to provide students with an overview of operational concepts technical and scientific management concerning the issue of food hygiene.Particular emphasis is done in food hygiene management plans with methodology HACCP and risk analysis.
6
3rd
103556 Food Processing Methods II
Food Processing Methods II is a course addressing the main principles of food processing. The course focuses on teaching, from a theoretical prospective, different transformation and conservation operations of relevance for the food industry.
3
4th
102646 Egs and egg products
Following this subject students will acquire knowledge of the biochemical characteristics of eggs and the functional properties of their components. Conservation of shell eggs and changes occurred during the shelf-life. In the second part the technology of egg products is revised, from liquid egg products to hard cooked egg, from the processing equipment, the changes in the functional properties, the storage conditions. Other food and non-food products used for many applications (medical, cosmetics, feed, industry, etc) are reviewed.
6
4th
102648 Milk and Dairy Products
The purpose of this course is teaching to the students milk structures and composition as well as the main principles of industrial milk and dairy food processing.
3
4th
103232 Food Sciences Biotechnology
The aim of this topic is to provide students with the basic transversal specific theoretical and practical aspects of various biotechnological processes underlie food production and processing in order to improve food quality and properties.
3
4th
103258 Organic Food Production
This elective course, develops the scientific bases and techniques necessary to achieve a sustainable farming and provide food products according to the requirements of consumers and the food industry considering the current legal framework organic production. The specific learning goals are: -To deep the foundations and principles of ecological agricultural and livestock production and its environmental and socio-economic importance. - To know the practice of cultivation and conservation of major plant species for food and feed. - To understand the scientific basis of animal health and welfare and its relation to organic production. 4- To learn the evaluation systems of the quality of organic products. 5. To know the regulations for production and marketing of organic agricultural products and certification procedures in Catalonia in the European Union and the world.
3
4th
103963 Ready-to-eat Foods and Catering
This matter will be focused in the development of foods ready to eat and the catering development. Wi will study the different equipment to be used in an industrial level, hygienic conditions, formulation of the dishes, design and distribution of the space to assure an efficient industrial kitchen. For practical works, several visits must be performed wit the aim to develop a practical work, addressed to the design of a correct industrial kitchen, including the facilites, food formulations, conservation and maintenance of nutritional values.
6
4th
103978 Beverages and foods of plant origin
Beverages and foods of plant origin is the application of the knowledge acquired in the courses "Food processing technologies I and II". It consists of and provides knowledge about the working and running of beverages and foods of plant origin industries, from raw material receipt to final product storage.
102634 Structure and function of the nervous system
Students have to learn basic concepts related to the anatomy, histology and physiology of the nervous system. The course is divided in two sections. The first section includes basic mechanisms of neural excitability and neurotransmission. It also includes anatomical and histological descriptions of the structure of the central and peripheral nervous system. In the second section, structural and functional aspects of receptors are explained. For example, sense organs are exposed in an integrative manner trying to correlate structural and functional features. The autonomic and somatic nervous systems are also exposed including both afferent and efferent pathways. Students have to understand how visceral function is regulated and correlate neural pathways with basic principles of disease. Finally, in the last part of this section the topic bioethics is introduced. Students have to discuss several concepts such as pain, euthanasia etc. Practical work includes dissection experiments, discussion of histological slides and computer simulation of neural function. A session of laboratory work in small groups is programmed where students can practice and have to identify neural pathways with clinical relevance. Students have to do homework and present seven assays where they have to apply their knowledge to practical situations. They have to identify for example, structures with images or mechanisms of neural modulation with potential clinical applications. Evaluation is performed after notation of the assays and two exams corresponding to each section. Histological slides, structural images and functional diagrams including simple clinical cases are the basis of the examination procedure.
6
1st
102651 Microbiology
Microbiology. Microorganisms. Microscopy. Bacterial cell structure, growth, metabolism, genetics and genomics. Infection and pathogenicity. Bacterial taxonomy. Fungi.
3
1st
102659 Parasitology
This subject aims to provide training in the theoretical and practical aspects of veterinary parasitology, including the study of the protozoan and metazoan parasites of animals and the vectors which transmit them. Such aspects as parasite morphology, bionomy, physiology and sistematics are introduced, as well as the importance of the relationships among parasites, hosts and environment.
9
1st
102679 Morphology I
Morphology I is a basic first year subject which permits the students to know and comprehend the structure and organization of the domestic animals, to understand the function of the organs and systems that build the animal organism, both through the embryonic development of the individual and in the adulthood. In particular, Morphology I focuses on the study of the general embryology, the basic tissues that form the body and the musculoskeletal system. Subjects as Structure and function of the nervous system, Morphology II and Physiology complement the contents related to the structure and function of all systems of the animal body. The educational objectives of the course are: - To understand the origin and structure of the organization of the animals during their development, the basics of the mechanisms that control embryonic development as well as the ethology and significance of the anomalies of the development. - To understand the microscopic structure of cells and tissues as the basis for the study of the organs that make the animal body. - To understand the shape, structure, arrangement and function of the organs that make up the musculoskeletal system in different species of veterinarian interest. - To use correctly and properly the embryological, histological and anatomical terminology. - To learn to use the embryological, anatomical and histological knowledge as the basis for the study of other preclinical and clinical subjects. - To gain access and use the embryonic, anatomical and histological sources of information in an independent and appropriate way.
6
2nd
102626 Animal Nutrition
We will study the key role of nutrients in the animal health and performance. We will also explore how to calculate the feed evaluation and the animal requirements as required steps for feed formulation.
3
2nd
102674 Genetics
The subject of Genetics is the study of the heredity of traits. The goal is that the student achieve the basic understanding theoretical and practical about the genome structure of prokaryotes and eukaryotes, the mechanisms of gene expression and their regulation at transcriptional and post-transcriptional levels. In addition the different sources of genetic variation will be studied, from point mutations to chromosomal rearrangements and their impact over different phenotypes of veterinary interest. The student will also learn about different methodologies for the analysis of genomes and the study of the genetic variability in domestic and wild animal species.
6
2nd
102676 Pathology
Pathology (includes General Anatomic Pathology, Nosology and Pathophysiology) is a second year mandatory subject which first introduces students to the study of disease. Different types of organic, tissular and cellular lesions are studied as well as the genesis, causes and consequences of animal functional disturbances. Teaching is by lectures and practical classes, supplemented by tutorials and self learning activities. Practical classes in small groups using histological preparations examined under microscope of each of the lesions given in lectures, help students to understand the theoretical concepts. Students have to solve two self learning cases applying their knowledge. The topics are grouped in two blocks. A) General Anatomic Pathology, which includes the study of cellular pathology, pathological cellular and tissular storages, vascular disorders, inflammation and reparative mechanisms and neoplastic growth. B) Nosology and Physiopathology, which comprises the general concepts of Pathology, Medicine and Medical Clinic and gastrointestinal, cardiorespiratory, hematologic, neurologic, urinary and endocrine systems´s pathophysiology. Practical work at the microscopy laboratory is examined by continuous assessment while at the end of the term there is an exam covering the theorical concepts studied. Students unsuccessful in their first attempts at this exam are usually given a second opportunity to take part or all of a second examination
9
2nd
102677 Exploratory Methods
This course includes Clinical propedeutics, Diagnostic imaging and Necropsy technique. It teaches the basics to develop clinical examination of animals, sample collection, processing and interpretation, application of imaging techniques and basic methodology to carry out a systematic and complete necropsy.
5
3rd
102614 Animal Health II
Animal Health II is focused on infectious diseases, parasitic diseases and preventive medicine of ruminants and poultry.
6
3rd
102623 Medicine and Surgery of Food Animals
In this subject the student will study the main diseases of non-infectious origin; mainly nutritional, environmental and management origin; that affect the proper hormonal activity and functionality of organs and systems of ruminants, pigs and rabbits, from a collectivity point view and productive purposes. The topics are divided into blocks and the problems studied are mainly reproductive, digestive and metabolic, neurological and lameness. Half of the credits of the subject are theoretical lectures and half are mostly practical clinical practices at the faculty farm and farms outside the faculty. There are also laboratory, necropsies and interactive computer lectures with a mainly clinical focus. Students have to prepare three self-learning clinical cases and one must be presented to the rest of the class. The student must attend to two seminars and to watch clinical training videos. The lecture language is mainly Catalan.
5
3rd
102624 Integrated Animal Production II
The main objectives of this course are: a) To present the main factors affecting yield and quality of meat produced by livestock; b) To present the main factors affecting the organization and performance of a farming enterprise. The teaching objectives are: 1) To know which factors affect meat production, now and in the future; 2) To know the meat production sector, and its location; 3) To know which productive factors affect meat production and its quality; 4) To know the characteristics and performance of the economic unit of production; 5) To quantify the cost and the indicators of economic profitability and to assess the impact of productive and organizational decisions on the economic performance of a company; 6) To analyse business activity in relation to strategy, financial management and investment management, and the production and supply processes.
6
3rd
102673 Animal Breeding
Animal Breeding focuses on theoretical and practical concepts regarding the polygenic architecture of domestic and wild animal species, this leading to conservation and selection programs. Within this context, population genetics concepts become of special relevance in order to characterize the genetic variability in current populations, and specific tools will be provided to keep this variability at a maximum though appropriate conservation programs. On the other hand, the genetic basis of quantitative phenotypic traits is proposed and discussed, this being the starting point to different mathematical approaches for the accurate prediction of the genetic merit of the breeding stock. Both genetic and genomic biostatistic tools are proposed as well as their impact on the subsequent response to genetic selection. Although prerequisites are not required to enroll in this subject, it would be desirable a basic knowledge on Mendelian genetics, molecular genetics and biostatistics.
5
4th
102617 Sanitary policy and diseases of legal importance
In this subject we study the basic techniques for disease control and various infectious and parasitic diseases that are included in the national and international legislation. After an introduction on the importance of animal health in the international context and agencies that are involved , we will study the different methods of disease control in animal populations . It is also studied the methods of surveillance and contingency. In the second part , we will study diseases under control, eradication or notification. Two groups of diseases will be studied: exotic diseases with risk of appearing and endemic diseases subjected to control. In each one, we will study the ethology, pathogenesis, epidemiology, clinical presentation, diagnosis, control, prevention and legislation.
9
4th
102632 Food inspection and hygiene
This course is part of the hygiene and food safety and is located in the 2ndd half of course 4thh year of grade At the end of the course, students will: - Distinguish characteristics of the different food sectors - Evaluate food production more hygienic, more nutritious and appetizing consumer. - Evaluate the safety and nutritional value of foods and issue opinions on its edibility. - Indicate hygienic requirements to be met by the various food industries. - Audit of self-control system of a food industry. - Adapting the HACCP system to different types of food industry - Interpret and use existing legislation regarding different food sectors.
5
4th
102663 Toxicology
Toxicology is the study of poisons, including chemical and physical (radioactive) agents. General principles of Analytical, Experimental, Environmental and Regulatory Toxicology are covered, focusing mainly in Food and Veterinary Toxicology.
3
4th
102664 Clinical Pharmacology and Therapeutics
Clinical Pharmacology. Scientific basis of drug response and its individualization. Key aspects of pharmacodynamics and pharmacokinetics. Alterations due to age, sex, physiology and pathology. Diagnosis and management of adverse reactions. Polytherapy and drug interactions. Drug residue limits. Emerging issues (phramacolomics…). General Therapeutics. Introduction to therapeutic interventions most likely to be repeated in any disease (containment, inflammation, analgesia, fluid therapy, antibiotics, antifungals, antiparasitics, antineoplastics…) Systematic Therapeutics. Guideline recommendations to treat and prevent most common diseases.
3
5th
104669 Dermatology (in English)
The Dermatology course is structured in 8 chapters each one devoted to one common dermatologic problems of small animals. Each chapter contains one clinical case that you will have to work and discuss at the classroom. When you work on the clinical cases you are expected to consult with the faculty to solve your doubts or simply to double-check your approaches and diagnoses. Most chapters also contain readings (scientific papers) and diagnostic quizzes. Chapter 1. Diagnostic approach to the dog with focal-multifocal alopecia. Chapter 2. Diagnostic approach to the pruritic dog. Chapter 3. Diagnostic approach to the pruritic cat. Chapter 4. Diagnostic approach to the patient with erosive-ulcerative-crusting diseases affecting skin and mucocutaneous junctions. Chapter 5. Diagnostic approach and treatment of scaling and crusting dermatoses in dogs and cats Chapter 6. Diagnostic approach to the dog with symmetric non-pruritic alopecia. Chapter 7. Diagnostic approach to skin nodules and tumors. Chapter 8. Diagnostic approach and treatment of external otitis
6
5th
102635 102635 Degree Final Project
The Degree Final Project (TFG) is a mandatory subject of 6 ECTS in the fifth year of Veterinary degree. It consists of an original, individual project which applies knowledge and competencies acquired throughout the studies. Student is under the tutelage of one professor and the topic is chosen from a list of proposals. The project is presented in pdf format and in the form of a poster. TFG is evaluated by the tutor and by a panel composed of three lecturers.
3
5th
102637 Exotic and Zoo Animals Medicine
Exotic and Zoo Animal Medicine subject deals with husbandry conditions, management and the most common diseases, diagnosis and treatment, which affect to small mammals, birds and reptiles kept as pet and in a Zoo.
6
5th
102640 Advances in Equine Medicine and Surgery
This is a clinical oriented course. The learning objectives are: 1) to learn how to approach and treat the most common clinical problems in equine veterinary medicine; b) to acquire practical skills needed in order to treat equine patients.
3
4th
102646 Egs and egg products
Following this subject students will acquire knowledge of the biochemical characteristics of eggs and the functional properties of their components. Conservation of shell eggs and changes occurred during the shelf-life. In the second part the technology of egg products is revised, from liquid egg products to hard cooked egg, from the processing equipment, the changes in the functional properties, the storage conditions. Other food and non-food products used for many applications (medical, cosmetics, feed, industry, etc) are reviewed.
6
5th
102648 Milk and Dairy Products
The purpose of this course is teaching to the students milk structures and composition as well as the main principles of industrial milk and dairy food processing.
6
5th
102657 Laboratori Animal Science
Not offered to exchange students
3
5th
102667 Organic livestock and agriculture production
The objectives of this course are: a) to know the basis of organic livestock and agriculture production; b) to know the role of the veterinarian in organic production; c) to know the Catalan and European legislation for production and comercialization of organic products; d) to acquire the critical and analytical ability to evaluate different livestock and agriculture production systems.
3
5th
102671 Fish Farming
The main objective of the Fish Farming course is that students delve into fish maintenance and production. They will get to know the factors that determine and affect the profitability of production (water needs, breeding, types of facilities, prevention of diseases ...) not only in fish intended for human consumption but also those aimed at a more playful (ornamental fish. The content is divided into four units. Unit 1: it covers general aspects as basis of the main farming systems, species selection and culture site. Unit 2: it is focused in the management of the most important physiological aspects that affect production (breeding, genetics and nutrition). Unit 3: it includes the management of the different stages of production, including issues related to the sacrifice and product quality and environmental aspects. Unit 4: it is focused in the management of ornamental fish culture.
6
5th
103966 Cattle production and Health
The class approaches cattle production and health from a comprehensive, herd-approach analysis that includes herd investigation, index calculation and evaluation, and decision making strategies to diagnose, evaluate and take actions to improve technical and/or economical performance. Students will learn to implement biological knowledge in production and health in field conditions, using data and analytical methods to prioritize actions that will provide an estimate of economic cost and benefit. Computer models will be used to diagnose and evaluate different scenarios. Planning and production organization will also be approached for a beef farm. At the end of the course, students will visit and analyze data from a true dairy farm.
3
5th
103968 Health and Production of Poultry
This is an optional subject taught during the second semestre of the 5th year of the Veterinary Degree. Tha aim of this subject is to give a broad vision of the poultry production sector, with emphasis in the role that veterinarians should play within this process. Based on a problem-solving approach, students will have to face real situations in poultry farms and find the best solution taking into account animal welfare, public health and economical aspects.
3
5th
103972 Experimental design and research projects
Not offered to exchange students
3
5th
103975 Assisted Reproduction Techniques Applied to the Management of Laboratory Animal Strains
The aim of the course is to provide the students with updated knowledge on methodologies and procedures used for assisted reproduction in laboratory animal. Furthermore, the course also covers applications for expansion, recovery, maintenance and management of strains of interest. The program of lectures addresses the following topics: Reproduction in laboratory animals, Assisted reproduction techniques in laboratory animals, In vitro manipulation of gametes and preimplantation embryos, Embryo transfer, Cryopreservation of gametes and preimplantation embryos. The practical sessions are “hands on” based; designed to complement the theoretical sessions and addressed to gain practical knowledge on the field. During these sessions, the students: recover and manipulate mouse gametes and embryos, perform sperm capacitation procedures and oocyte in vitro maturation, carry out embryo splitting, perform freezing and thawing of gametes and embryos, and small chirurgic interventions as male vasectomy and embryo transfers.
3
5th
103963 Ready-to-eat Foods and Catering
This matter will be focused in the development of foods ready to eat and the catering development. Wi will study the different equipment to be used in an industrial level, hygienic conditions, formulation of the dishes, design and distribution of the space to assure an efficient industrial kitchen. For practical works, several visits must be performed wit the aim to develop a practical work, addressed to the design of a correct industrial kitchen, including the facilites, food formulations, conservation and maintenance of nutritional values.
3
5th
103977 Cell Culture in Biomedical Research
This subject provides the basic theoretical and practical knowledge about animal cell culture: equipment, sterility, biochemical requirements and specific techniques to characterize different kinds of cells.
3
5th
103973 Research and Development of New Medicines
9
5th
102682 Rotatory Hospital Rotation - limited places for exchange students -
Four weeks within the Veterinary Teaching Hospital to involve the student in the daily clinical activities of a busy referral hospital. The weekly rotations are: small animal medicine, surgery, critical care and one week elective